Effect of Accelerated Storage Conditions on the Chemical Composition and Properties of Australian Honeys 2. Changes in Sugar and Free Amino Acid Contents

Summary

Six Australian honeys were stored at 50°C for 44 days. In all the honey samples, amounts of sucrose, melezitose and apparent total sugars decreased, whereas that of turanose increased. Changes in amounts of other sugars present (maltose, fructose, glucose) varied with honey type. The total free amino acid content decreased during the storage of all honeys except tea tree, but the amounts of some individual amino acids increased in some honeys. Of the 17 amino acids detected, proline was predominant, with phenylalanine second. Changes in the amounts of sugars and free amino acids in the honeys were not clearly related to the extent of darkening.